INGREDIENTS

450g (1lb) firm tofu

2 tbsps soy sauce

1 tbsp rice wine vinegar

1 tsp sesame oil

1 tbsp potato starch (or cornflour (cornstarch))

METHOD

First press the tofu to remove excess moisture: Cut the tofu into thick slices. Place them evenly on a flat surface lined with paper towels or a clean dishcloth. Cover with a layer of paper towels, set a baking tray on top and then place a cookbook (or other heavy object) on top. Press like this for 15 minutes. Cut the slices into small squares.

Whisk the soy sauce, rice wine vinegar and sesame oil together in a mixing bowl.

Add the tofu cubes to the bowl and gently toss to coat the pieces. Cover and transfer to the fridge to marinate for 30 minutes or longer, if you have the time.

When ready to cook, preheat the air fryer to 200°C (400°F) and lightly spritz the air fryer basket with oil. Toss the tofu in the potato starch.

Place the tofu in the air fryer basket and spray the tops with oil. (Be careful not to overcrowd the basket. Cook in batches or use a double layer accessory if needed.) 

Cook for 20 minutes, or until golden and crispy, shaking the basket a few times during cooking.

Serves 2

Prep + Cook time: 50 mins

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